Archive

Heat the sugar and 1 cup of the water in a small saucepan over medium-high heat until the sugar is dissolved, about 4 minutes. Stir in the remaining water and lemon juice. Pour the mixture into a shallow glass dish

Combine the water and sugar in a small saucepan and heat over medium-high heat until it comes to a boil and the sugar is dissolved. Stir in the cream and coffee, then transfer the mixture to a shallow dish, large

Preheat the oven to 350 F. Grease a 9 x 13 inch baking dish. In a large mixing bowl, cream the butter and sugar with an electric mixer until lightened in color and fluffy, about 2-3 minutes. Beat in the

Beat the buttand sugar in a large bowl with an electric mixer until creamy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla. In another bowl, stir together the flour, baking powder,

In the top half of a double boilerm whisk the egg yolks and sugar to a creamy consistency. Place the egg mixture over hot water in the bottom of a double boiler, making sure it doesn't touch the water. Beat

Stir 1/4 cup of the sugar into the hot water until completely dissolved, then stir in the cold water and orange liqueur. Lay the ladyfingers or savoiardi out on a baking sheet and brush both sides with the orange liqueur

Sprinkle the gelatin powder over the water in a small dish. Let sit for 10 minutes to soften the gelatin. Melt the chocolate, 1/2 cup of the whipping cream and the sugar in the top of a double boiler, stirring well.

Bring the milk, rice and salt to a boil in a 2 quart (2-1) nonstick saucepan set on medium-high heat. Reduce the heat to medium and keep at a slow boil for 10 minutes, stirring often. In a medium bowl, mix

Stir 1 cup of the sugar and the water together in a medium saucepan. Bring to a simmer over medium-high heat, swirling the pan over the heat to dissolve the sugar - don't stir the mixture. Cover the pan tightly

Put the gelatin powder and cold water in a small dish and let sit for 10 minutes to soften. Melt the chocolate and 1/2 cup of the whipping cream in the top of a double boiler, stirring well. Stir in the